Wednesday, September 5, 2012

gluten-free tropical banana bread & cup4cup flour

Gluten-free. Words that frightened me when I thought about baking.

My fears for baking gluten-free are over now thanks toCUP4CUP's Gluten Free Flour. I stumbled upon it during my daily food blog stalkings on Joy the Baker . This miracle mixture was developed byLena Kwak,Thomas Keller's Research & Development Chef atThe French Laundry. Need I say more??? I was oh-so impressed by all the rave reviews this flour received that I rushed out and bought a bag. Or maybe two. And since this GF flour is a special ingredient in my pantry, I will be treating it like baking gold and experimenting with my favorite recipes with caution. I have a couple of go-to banana bread recipes, but my ingredients in my pantry were limited so I borrowed ingredients and made substitutions from a couple of recipes from Smitten Kitchen and Musings from a Housewife and concocted my version, a tropical banana bread.

Preheat your oven to 350°F. Lightly oil a loaf pan and dust with flour. Set aside.

With a potato masher or fork, mash up bananas and pineapple. With a spatula, mix in coconut oil to combine. Add coconut palm sugar, egg and vanilla extract then dried coconut. Mix until smooth. Sprinkle the baking soda and kosher salt over the mixture and mix in. Add your GF flour last and fold in. Pour into your prepared loaf pan. Sprinkle with the reserved 1 tablespoon of dried coconut.

Bake your loaf on the middle rack of your oven for 50-55 minutes or until a tester/skewer comes out clean.

Cool on a wire rack for 15 minutes and gently remove it from the pan and cool completely.

No comments:

Post a Comment

WELCOME to DOUGH & BATTER

Hi!!!

Welcome to my freshly baked blog!!!

I'm baking up a new batch of sweets, but in the meantime you can check out my website DOUGH & BATTER.

ABOUT ME

My name is Melissa and I am the founder and pastry artist behind DOUGH & BATTER. I am a graduate from The International Culinary Center, formerly The French Culinary Institute, in New York City, NY. My background is in Classic Pastry Arts. I have very little professional training but I am always experimenting with different techniques and developing new ones. I bake only with the highest quality of ingredients.

I started this blog because my friends and family always wanted to know what I baked at home and on the weekends. I follow many food blogs to get inspired or sometimes when I come across something THAT good, I make it. Immediately.